Slow-Cooker Chicken Tortilla Soup
I make this almost every Sunday and eat it for lunch throughout the week. I don't use a slow cooker or chicken breasts.
To make this more economical (and tastier), I use about 1.5 lbs chicken drumsticks or legs. Heat a bit of oil in a stock pot, salt and pepper the chicken, and brown it (~6 minutes, then turn for another 6 minutes). Throw all the soup ingredients in (plus a can of black beans). I also do not use water, I use chicken broth for the entire amount of liquid called for in the recipe. Simmer for however long you'd like. I usually do 2 hours.
Then,remove the chicken with tongs, place on cutting board and shred with a fork or your hands, removing the fatty skin and then throwing the chicken from the bone back in the soup. Let simmer another hour and it's done. Really great. Thanks!
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Apr. 5, 2015